1001 Broadway · Oakland, California 94607 USA
Located within Oakland Marriott City Center, Iron & Oak serves breakfast, lunch and dinner. An inspired mix of American classics and global-inspired dishes, regional products, and local ingredients unite to provide guests a restaurant destination for fresh, flavorful fare.
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Iron and oak are two of the most iconic elements associated with Oakland, CA. Iron references the shipyards and commerce that have distinguished the city on a global scale throughout history, while oak refers to the fabled groves from which Oakland derives its name. When united, the words connote an evergreen sense of quality, craft and longevity.
Our restaurant design highlights the building's bold structural beams with natural light while balancing them with soft, organic furnishing materials. Iron & Oak debuts with an locally designed logo and the best of Oakland-sourced ingredients on its robust menu, furthering the city center's booming culinary scene.
Inspired by Oakland's diverse community, Chef Kevin Kacprzak created dishes to showcase and celebrate local, seasonal and organic ingredients.
With an eye on fresh, flavorful fare, our spirited restaurant menu delights the senses. Locally sourced, organic ingredients are handcrafted with a Bay Area culinary perspective and served as quickly or relaxed as you wish.
Evoking Oakland's unique sensibilities through a crafted menu, Iron & Oak is our stylish on-site restaurant serving breakfast, lunch and dinner daily. American and global-inspired dishes, regionally sourced products and local, organic ingredients unite to provide guests and Oakland residents a destination for exceptional cuisine in the city center. From Loaded "Tots" to Beet and Burrata Salad to the decadent Big Beast Board, every member of your dining party is sure to be delighted.
We are proud of our relationship with local purveyors to create and serve fresh, tasty dishes:
Enjoy our bar offerings of handcrafted cocktails and wine selections. Sample the special Great American Whiskey Flight offerings from a selection of 1792 Bourbon Whiskey samplings.
Breakfast
Daily | 6:30 a.m. - 11 a.m.
All Day Menu
Daily | 11 a.m. - 11:45 p.m.
Late Night Offerings
Daily | 11 p.m. - 11:45 p.m.
Born and Raised in Detroit Michigan, Chef Kevin has always had a love for cooking for family and friends using family recipes from his Eastern European heritage. He went to Johnson & Wales University in Charleston, South Carolina. While attending University he worked in many restaurants in the Low Country perfecting his culinary talents. Chef Kevin then realized his passion for Southern Food and Smoking Meats.
He later worked for Princess Cruise Lines in Denali National Park at the Wilderness Resorts before joining Marriott International. It was here that he was introduced to Farm to Table cuisine. Chef Kevin joined Marriott International at Detroit Marriott Troy as Sous Chef for 8 years before going to the Seattle Marriott Waterfront for 2 years.
Chef transferred to The San Francisco Marriott Marquis as the Banquet Sous Chef, then promoted to Chef de Cuisine and Executive Sous Chef spanning 7 years. He is currently the Executive Chef at the Oakland Marriott City Center.
He would describe his cooking style as California inspired with a Southern influence. Some of his favorite dishes to prepare are Shrimp & Grits and Smoked Beef Short Ribs. In Chef Kevin's spare time he is an avid Home Beer Brewer and Sport Fisherman.
Raised in Oakland, Ca, Chef Boman Tam was exposed to the diversity of cultures as well as cuisines that define and make this city distinctive. Chef Bo discovered his passion for food and cooking early on by watching and helping at his family-owned American restaurant in downtown Oakland. However, he didn't pursue this culinary path early on, but rather, worked in finance after graduating with a managerial economics degree from UC Davis. His strong passion for food and cooking eventually led him to graduating top of the class at Le Cordon Bleu San Francisco.
Honing his craft, he was mentored by Executive Chef Don Hamilton at Peppermill Hotel in Nevada at the AAA Four Diamond Awarded White Orchid Restaurant. With experiences from fine dining restaurants like Romanza and Duck Club Lafayette Park to large volume venue catering at Guckenheimer and Lytton Casino, Chef Bo has a diverse culinary background. As the Executive Chef at Bistro 1491 located in Berkeley, he was the champion of local farmers and sustainability. Whenever possible, he loves cooking with local, seasonal ingredients.
He described his cooking style as California-inspired with Asian twist. His signature dishes include favorites like XO lobster thermidor, steamed cod with yuzu beurre blanc, and tea-smoked duck confit.
Currently, as the Executive Sous Chef at Marriott Oakland City Center, Chef Bo will continue his vision and culinary focus of providing exemplary dishes and memorable dining experiences for guests. Furthermore, he strives to create a positive and rewarding work environment that aligns with Marriott core values.
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